Froroll

Campus Superstar alumni Keely Wee takes the classic Singaporean ice cream bread and turns it into a dessert joint filled with hotdog rolls and creativity. At Froroll, the main offering is an ice cream roll on a hotdog bun, topped with freshly baked dessert bars and cookies for a sugary punch. Also on the menu, though, are three uniquely plated creations, aptly titled 'Extravaganza'; the Volcanic Avalanche—a lethal literal volcano of Florentine cookie, vanilla ice cream and raspberry molten lava cake, complete with liquid nitrogen mist billowing out of its crater—is not to be trifled with.

Ice cream in bread is nothing new here, but ice cream in a hotdog roll topped with a key lime pie? Opened by Campus Superstar alumni Keely Wee, Froroll is an imaginative dessert joint that’s a mouthful in every sense of the word. The main offering is an ice cream roll on a hotdog bun, topped with freshly baked dessert bars and cookies—inspired by Wee’s fondest memory of eating traditional rainbow ice cream bread (we can all relate).

Don’t be too quick to brush it off as pure gimmick; of the five combinations available, Key Lime Pie and Smoregasm, both $10.90, come with generously portioned sweets to elevate a simple bread-and-ice-cream combo. Customers can also mix and match flavors and toppings to build their own creations.

Also on the menu are three ‘Extravaganza’ options, $15.90, each a monumental dessert feat on its own. In increasing order of sheer plating creativity, there’s the Berry Rosy Flower Pot (ice cream and vanilla pound cake in a pot), Flowerpecker & Nest (chocolate caramel eggs atop a bird’s nest of fried vermicelli and pretzel sticks), and Volcanic Avalanche—a lethal literal volcano of Florentine cookie, vanilla ice cream and raspberry molten lava cake, complete with liquid nitrogen mist billowing out of its crater. A holy mountain, in every aspect, that we can’t wait to excavate for ourselves.